XVI 



CONTKNTS 



CHAPTER XXXVII. ACETIC FERMENTATION. 



PACK 



209. Discovery of the Acetic Acid 



Bacteria 295 



210. Morphology of the Acetic Acid 



Bacteria" 296 



211. Tlic Morphological Influence of 



Temperature . . . 298 



212. The Equation of Acetic Fermen- 

 tation 302 



213. Pure Culture Ferments in the 



Manufacture of Vinegar . . 305 



CHAPTER XXXVIII. THE OXYDASES. 



214. The Browning of Wines . . 308 

 215. The Rapid Discoloration of Fresh 



Vegetable Juices Laccase, 

 Malase, Tyrosinase, Olease . 309 

 216. The Bittering of Wine . . 311 



